Bread!
I LOAF YOU DOUGH MUCH!
(Cringy pun?)
What is there not to like about bread?
Firstly, is there anything that doesn't go well on top of two slices of crunchy toast?
Baked beans on TOAST, jam on TOAST, poached eggs with golden runny yolks on TOAST, mashed avocado on TOAST...a gooey cheese TOASTie... just imagine these toppings on there own - err pretty pitiful!
Then there's fresh bread.
You know, that smell that pulls you into the bakery isles of the supermarket. You catch scent of it and without any conscious command you end up taking another big inhale, a toasted buttery scent which makes you warm inside and a little weak at the knees. Without knowing it you're there in the bakery isle in front of shiny baked brioche buns and flour dusted bloomers in a heartbeat. Is there anything better than a simple slice of fluffy fresh bread with a crispy browned outer edge, then smothered in creamy butter, better yet, dipped into some warm soup? Then there's baguettes, paninis and of course, the most obvious - sandwiches... trusty PB & jelly or a meaty BLT, thank you very much!
I have to admit while watching last week's Bake Off I ended up on the sofa munching cheese on toast half way through. Endless clips of bread - I HAD TO EAT SOME!
So in light of GBBO's Bread Week and that fact that bread is amazing (SORRY CARB-HATERS - LOOK AWAY NOW!) here are some healthy bread alternatives.
BOTH BREADS YIELD 8-9 SERVINGS.
CHOCOLATE HIDDEN COURGETTE PROTEIN BREAD
This is perfect on it's own but if you want to take your bread game to another level try adding some of your favourite sweet toppings - we've tested it with marmalade (for all those Jaffa fans still in da'howse, BRAPP BRAPP), chocolate hazelnut spread and some peanut butter and banana. You won't even believe it has courgettes in there!
INGREDIENTS
- 1 + 1/2 cups grated courgette (should be around 2 medium sized courgettes
- 2 large eggs
- 1/2 cup melted coconut oil + extra for greasing
- 1/4 cup agave/honey/maple
- 1 cup GF bread flour or GF self rasing
- 1/2 cup GF or reg oat flour
- 1/2 cup cocoa powder
- 2 scoops chocolate protein
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup chopped dark chocolate
- 1/4 cup sugar-free milk chopped chocolate
- 1 tsp of chia seeds for topping
- 1 tsp of cacao nibs for topping
Method
Preheat the over to 180'C. Chop the ends of each courgette and grate till you fill 1 and 1/2 cups full. Add the courgette, coconut oil, agave and eggs into a blender....(don't be put off buy this ugly green liquid! It tastes good in the end!) In a medium sized bowl add all the dry ingredients from flour to baking soda. Then blend in the courgette liquid. Drop your chopped chocolate into the mix and stir till evenly spread. Grease a bread tin with coconut oil and pour in the mixture. Sprinkle cacao nibs and chia seeds on the top. Bake for 45-55 minutes till a knife comes out clean. As it's bread you want the bake to be a dryer than cake. Remove from tin too cool.
SWEET POTATO & FETA BREAD
Savoury, sweet and cheesy! The added sweet potato packs a whole bunch of vitamin and minerals. This one is great for savoury snacking. Try with butter, avocado or bacon.
INGREDIENTS
- 300g sweet potato, pealed
- 2 large eggs
- 1 tbsp honey
- 125g wholemeal spelt flour ( this is just over 1 cup)
- 1 cup GF or reg oat flour
- 1 scoop brown rice/pea protein
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp rosemary opt/ chillies opt.
- 1 pinches of salt plus more for topping
- 25g low fat cheddar, grated
- 40g feta for topping
- 2 tbsp of mixed seeds for topping
METHOD
Preheat oven to 175'C. Chop the sweet potato into chunks and add to a food processor till grated (like cheese) then toss into a large bowl along with the eggs, low fat cheese and honey and mix with a fork. Then add the flours, protein, baking powder and soda along with salt and any extra desired seasoning. Grease a bread tin and pour the mix in. Bake for 50 mintutes to an hour - check if a knife comes out clean after poking it in the middle. Half way through top with the feta and seeds.
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